The problem lies not with the oilfish, but at the people who mislabelled the oilfish. Not all people are sensitive to oilfish and many ignorance and lack of knowledge of oilfish had given oilfish the bad rap all the time.
There are 2 kinds of oilfish , Rough skin oilfish ( ruvettus pretiosus ) and smoothskin oilfish ( Lepidocybium flavobrunneum. The smoothskin specie is more gentle than the roughskin in terms of their oil content. Then also quality and freshness is important, they are oily fish and go bad easily. Try to get clipper cut quality (white snowy flesh) for the frozen ones and fresh chilled ones are better with the bloodlines are still red. Depending on situation, yellowish oilfish fillets can still be eaten though indigestion may occur in the stomach. The best way of cooking of oilfish is by grilling in hardfire, because it will melt and reduce the oil content make it more palatable. Avoid steaming, frying or poaching which tends to make the flesh more oily.
Lastly, to differentiate between rough skin and smooth skin is touch the skin. If skinless already, the roughskin specie in its highest quality has a more slight yellow and darker cream white colour.
The best way to eat oilfish is raw. Cut them into small pieces while still frozen, wrap them in fried seaweed and dip them in salty sesame oiol.
Try it , you will attain enlightenment...
Commenting by HaloScan
